Description
A rich, spiced lamb curry made with tender lamb shoulder, simmered in a fragrant sauce of onions, tomatoes, yogurt, and warm Indian spices. Perfect with rice or naan.
Ingredients
Scale
- 2 pounds lamb shoulder, cubed
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 medium tomatoes, chopped
- 1/2 cup plain yogurt
- 1 tablespoon garam masala
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon ground cumin
- 1 1/2 teaspoons salt, or to taste
- 2 tablespoons vegetable oil or ghee
- 1 1/2 cups water or broth
- Fresh cilantro, chopped (for garnish)
Instructions
- Heat a large pot or Dutch oven over medium-high heat.
- Add oil and sauté the onions until golden brown.
- Stir in garlic and ginger, cooking until fragrant.
- Add lamb cubes and brown on all sides.
- Mix in chopped tomatoes, yogurt, and all the spices.
- Pour in water or broth and bring to a simmer.
- Cover and cook on low heat for 1 to 1.5 hours until the lamb is tender.
- Uncover and simmer to reduce the sauce to desired thickness.
- Garnish with chopped cilantro and serve hot with rice or naan.
Notes
- Browning the lamb enhances the flavor.
- Use bone-in lamb for an even richer taste.
- Yogurt can be replaced with coconut milk for a dairy-free version.
- Let the curry rest for a few hours or overnight for deeper flavor.